Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja

master's thesis

• Title (english): Influence of antioxidants addition on the stability of anthocyanins and tannins in wine during ageing
• Author: Ana Marušić
• Mentor: Natka Ćurko (mentor)
• Committee member: Karin Kovačević-Ganić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2020-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj dodataka antioksidansa (sumporovog dioksida i glutationa) na stabilnost antocijana i tanina u vinu Cabernet Sauvignon nakon 12 mjeseci starenja u boci. Istraživanje je provedeno na vinima sa sniženom koncentracijom SO₂ (10 mg Lˉ¹ slobodnog SO₂) uz ili bez dodatka glutationa (20 mg Lˉ¹ glutationa) pri čemu je kao kontrolno vino korišteno vino sa standardnom koncentracijom SO₂ (25 mg Lˉ¹ slobodnog SO₂). Provedeno je spektrofotometrijsko određivanje ukupnih tanina i antocijana. Sastav slobodnih antocijana i flavanola određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su kako je koncentracija antioksidansa (sumporovog dioksida i glutationa) značajno utjecala na kemijske promjene u sastavu antocijana i flavan-3-ol monomera i dimera tijekom starenja vina, pri čemu su više koncentracije antioksidansa pokazale zaštitno djelovanje te pozitivan učinak na stabilnost navedenih spojeva. Također, glutation pokazao je zaštitno djelovanje u vinu sa sniženim koncentracijom SO₂.

Abstract (english)

In this paper, the effects of adding the antioxidants sulphur dioxide and glutathione on the stability of anthocyanins and tannins in Cabernet Sauvignon wine after 12 months of ageing, was examined. The study was conducted on wines with the reduced concentration of SO₂ (10 mg Lˉ¹ free SO₂), with or without the addition of glutathione (20 mg Lˉ¹ glutathione), where the wine with the standard concentration of SO₂ (25 mg Lˉ¹ free SO₂) was used as the case-control wine. A spectroscopic method of analysis was conducted regarding the number of total tannins and anthocyanins. The composition of free anthocyanins and flavanols has been determined by using the technique of highperformance liquid chromatography (HPLC). The obtained results showed that the concentration of antioxidants (sulphur dioxide and glutathione) had affected significantly the chemical changes in the composition of anthocyanins and flavan-3-ol monomers and dimers during wine aging, where the higher concentrations of antioxidants showed a protective effect and a positive impact on the stability of the abovementioned compounds. Also, glutathione showed a protective effect in wine with a reduced concentration of SO₂.

• Keywords: polifenoli; antocijani; tanini; sumporov dioksid; glutation
• Keywords (english): polyphenolic compounds; anthocyanins; tannins; sulfur dioxide; glutathione
• Language: croatian
• URN:NBN: urn:nbn:hr:159:974718
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-07-23 10:38:51